http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
All-carbon-based cathode for a true high-energy-density Li-O<sub>2</sub> battery
Lim, Hee-Dae,Yun, Young Soo,Cho, Se Youn,Park, Kyu-Young,Song, Min Yeong,Jin, Hyoung-Joon,Kang, Kisuk Elsevier 2017 Carbon Vol.114 No.-
<P>Li-O-2 batteries have a high theoretical energy density; however, their current cathode system based on a heavy metal framework strikingly diminishes their real energy density. Herein, we report the fabrication of all-carbon-based cathodes composed of conventional active carbon and a carbon mesh (CM) framework produced from waste silk fabric by simple pyrolysis. CM frameworks show a high electrical conductivity of similar to 150 S cm(-1), good tensile strength of 34.1 +/- 5.2 MPa, and a Young's modulus of 4.03 +/- 0.7 GPa, as well as a well-ventilated ordered macroporous structure. These all-carbon-based cathodes exhibit stable cycling and high energy densities of similar to 2600 Wh kg(-1) based on total electrode weight, which are 4-15 times higher than those of conventional air cathodes. (C) 2016 Elsevier Ltd. All rights reserved.</P>
RT-LAMP를 이용한 콩황화일반모자이크바이러스의 진단
배대현, 이영훈, 김봉섭, 윤영남, 강범규, 최만수, 구성철, 김현태, 윤홍태, 이수헌, 백인열 忠北大學校 農業科學硏究所 2014 農業科學硏究 Vol.30 No.2
Soybean yellow common mosaic virus (SYCMV) has been recently reported, it has been occurred a lot with Soybean mosaic virus (SMV) and Soybean yellow mottle mosaic virus (SYMMV) in soybean field. SYCMV belongs to genus of Sobemovirus and induced viral symptoms with yellowing, mottle and mosaic. A reverse transcription loop-mediated isothermal amplification (RT-LAMP) method allowed one-step detection of gene amplification by simple procedure and needed only a simple incubator for isothermal template. This RT-LAMP method allowed direct detection of RNA from virus-infected plants without thermal cycling and gel electrophoresis. In this study, we designed RT-LAMP primers named SYCML-F3/B3/FIP/BIP from coat protein gene sequence of SYCMV. After the reaction of RTLAMP, products were identified by electrophoresis and with the detective fluorescent dye, SYBR Green I. under daylight and UV light. Optimal reaction condition was at 63 for 60min and the primers of RTLAMP showed the specificity for only SYCMV tested in this study.
윤영상,최종화,김용대,한선경,유영갑 충북대학교 컴퓨터정보통신 연구소 2004 컴퓨터정보통신연구 Vol.12 No.1
본 논문에서 제시한 32비트 테스트 코어는 기존의 ARM과 같은 32비트 RISC 코어를 대신하여 JTAG 및 코어브레이커의 회로 테스트를 위하여 고안되었다. 테스트 코어는 디버깅유닛을 바꾸어가며 재이식(retargetable) 가능하게 사용될 수 있다는 장점을 갖는다. 회로 합성 결과 하드웨어는 ARM과 비교하여 33% 정도의 게이트를 가진다. 테스트 코어는 보다 높은 디버깅 성능을 위해 다중로드(multiple load; LDMA)와 다중저장(multiple store; STMA)명령을 추가하였으며 단일로드(single load; LDR) 또는 단일저장(single store; STR)명령들에 비해 64% 정도의 처리시간 단축을 나타내었다. A 32bit RISC type core is designed to replace full processors for testing JTAG and core breaker modules. It is retargetable and can be utilized to test a debugging unit. The design uses about 33% of gates with respect to a fully designed ARM7. It has instructions, multiple load or store(LDMA, STMA), for debugging purposes. Simulation result shows that they reduce the execution time about 64% with respect to processors having a single load or store(LDR, STR) instruction.
딸기 ‘설향’ 육묘 시 모주의 묘소질과 정식 시기가 런너와 자묘의 생육에 미치는 영향
김대영, 김수, 최학순, 이선이, 허윤찬, 정승룡 忠北大學校 農業科學硏究所 2014 農業科學硏究 Vol.30 No.2
This study was conducted to investigate the effect of plantlet quality and transplanting time of mother plants on the growth of runner and daughter plants of strawberry (Fragaria×ananassa) ‘Seolhyang’ during nursery. Plantlet quality of mother plants is expected to be able to distinguish on the basis of crown diameter because crown diameter was highly correlated with fresh weight(r = 0.85), leaf area(r = 0.81), root weight(r = 0.75) and 1st primary roots(r = 0.73). Mother plants were transplanted based on the crown diameter (7~9 mm, 9~11 mm, 11~13 mm and 13~15 mm) in 15 March, 2012. Also, mother plants were transplanted in 15 March, 30 March, 15 April, 30 April and 15 May to investigate the best transplanting date. As a result, the number of daughter plants in the treatment 9~11 mm and 11~13 mm were 22.7 and 22.4 respectively at the end of July. But the number of daughter plants in the treatment of 7~9 mm and 13~15 mm reduced 26% and 16% respectively compared to the average number of the daughter plants in the treatment between 9 mm and 13 mm. The number of daughter plants in the treatment of 15 March, 15 April and 15 May were 20.2, 18.8 and 13.2 respectively at the end of July. Early time of transplanting was able to obtain the more daughter plants and improve the plantlet quality of daughter plants. Therefore, mother plants having crown diameter between 9 mm and 13 mm recommended to be transplanted until the end of March to obtain sufficient daughter plants and improve plantlet quality of daughter plants for producing strawberry fruits.
황성연,김영만,조대희 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.4
바켓반죽의 저온숙성이 바켓의 품질에 미치는 영향을 조사하였다. 글루텐을 완전하게 발전시킨 반죽을 세등분하여 즉시 성형하여 구운 것과 1∼-1℃에서 각각 24, 48시간 저온숙성시키고 발효 및 저온숙성 중의 pH변화와 유기산 종류 및 그 함량을 분석하였다. 바켓 발효과정중 생성되는 유기산은 acetic acid가 가장 많았으며 다음은 lactic acid였으며 저온숙성 중 pH변화는 극히 적었다. 각각의 시료를 20℃에서 저장보관하면서 DSC를 사용하여 crumb의 enthalpy 변화로 바켓의 노화 정도를 측정한 결과 반죽의 저온숙성 기간의 차이는 제품의 노화에 영향을 거의 미치지 않았으며 종류별로 구워낸 바켓의 저장중에 enthalpy가 증가하여 노화도에 차이를 보였다. 한편 관능검사의 결과는 2시간 발효시킨 바켓의 외관이 가장 좋았다. 그러나 맛, 조직감, 향미 등은 24시간 저온숙성시킨 것이 다른 것에 비하여 높은 평점을 받았다. This study was conducted to investigate influences of cold aged dough on the quality of bagutte. After 2 hours fermenting, the dough was divided 2 parts and they were stored in the refrigirator adjusted 1∼-1℃. The cold aging time was 24, 48 hours respectively. After 2 hours fermentation, the dough's pH was 5.45 and 24, 48 hours cold aged dough were 4.99, 4.81. During cold aging, the difference of pH was not significant. The main organic acids in the baguette were lactic acid, acetic acid and malic acid. Among these organic acids, the acetic acid was the largest quantity regardlessly in different fermentation and the cold aging time. Right after baking, the enthalphy of all samples were almost same even though in different cold aging time, but during different storage periods they showed the difference of retrogradation by the increase of the enthalphy. 24 hours cold aging baguette had the best taste, aroma and texture in the bread's score sheet.